Rice Crepes
Thin, soft, and delicate crepes made from a simple rice batter. A South Indian classic that's perfect for breakfast or a light dinner, served with chutney or curry.
- Total time
- 35 min
- Servings
- 2
- Calories
- 350
- Protein
- 6g
Ingredients
- 1 cup rice
- 2 cups water
- ½ teaspoon salt
- 2 tablespoons oil
Instructions
- 1
Soak the 1 cup rice in 2 cups water for at least 4 hours or overnight. Drain the soaking water and rinse the rice.
- 2
Blend the drained rice with 1 cup fresh water until smooth, about 2-3 minutes. The batter should be thin, like heavy cream. Stir in the 1/2 tsp salt.
- 3
Heat a non-stick skillet over medium heat. When hot, pour a ladleful of batter onto the center and quickly spread it outward in a circular motion to make a thin crepe.
- 4
Drizzle 1 tsp oil around the edges. Cook until the top looks set and the edges start to lift, about 1-2 minutes. No need to flip; the crepe is done when the bottom is lightly golden.
- 5
Fold the crepe in half and transfer to a plate. Repeat with the remaining batter, stirring occasionally. Serve warm with chutney or curry.
- 6
If the batter thickens while resting, add a splash of water to keep it pourable.
Tools you’ll need
- blender
- non-stick skillet
- ladle
- spatula
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
